Potato salad seasoned with bacon and onions brings loads of flavor and stands up to warm summer days.
Photo by Iuliia Nedrygailova
SERVES 4–6
2 pounds fingerling potatoes, cooked and halved
10–12 ounces thick-cut bacon, cooked crisp and crumbled
½ cup finely chopped onions
¼ cup apple cider vinegar
2 tablespoons sugar
1 tablespoon stone ground mustard
Kosher salt
2 tablespoons chopped chives
Cook potatoes according to instructions. In a medium skillet over medium heat, cook bacon until crispy. Drain on a paper towel. Crumble when cool and set aside. Discard all but ¼ cup of bacon grease. In same skillet over medium heat, cook onions until soft, 3–5 minutes. Remove from heat.
In a large mixing bowl, whisk together vinegar, sugar, mustard, salt and onion with bacon grease. If you prefer not to use bacon grease, substitute with vegetable oil. Add warm potatoes and gently toss. Taste and adjust seasoning. Top with bacon and chives. Serve warm.
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